Chicken breasts with green peppercorns

Preheat the oven to 200 &degC.
Melt 30 ml of the butter and pour into a small ovenproof dish.
Arrange the breasts in the dish and sprinkle with salt, pepper and lemon juice.
Cover with aluminium foil and bake for 30 minutes or until the chicken is done.
Meanwhile drain the peppercorns and rinse under hot water.
Heat the rest of the butter and fry the peppercorns for one minute.
Remove the chicken from the oven dish, arrange on a serving platter and keep hot.
Pour the pan juices into a saucepan and simmer until reduced to 30 ml.
Add the fried peppercorns, egg yolks, cream, sour cream and mustard.
Stir over low heat until the sauce begins to thicken.
Do not allow the sauce to boil.
Add salt and pepper to taste and spoon the sauce over the chicken breasts.
Serve with a rocket salad.